Sous Chef

Job details

Job description

Reports to: Head Chef

Main Duties:

- To ensure 4* standards of service are met and exceeded
- To perform in a professional and courteous manner
- To comply with statutory and legal requirements for Health & Safety for yourself, all employees and guests on the premises
- To ensure the highest level of customer care at all times
- Attend and participate in hotel meetings and training when required by the General Manager
- Manage all activities in the kitchen, including food preparation and production, and management, training of kitchen staff
- Motivate the Kitchen team to their full potential
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Assume the role as Head Chef in his or her absence
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assure kitchen personnel is trained in best cleanliness and sanitation practices
- To report any maintenance problems
- To report to duty on time, in the correct uniform
- To ensure a high standard of personal hygiene and grooming
- The Sous Chef will take direct orders from the Head Chef and will assist him/her in the running of the kitchen
- They will be responsible for the scheduling, and filling in when the Head Chef is off duty.
- They will be responsible for aiding in the creation of menus, GPs portion control etc.
- Be contactable & flexible with hours of work.
- Will be a team player and encourage staff to be the same
- Create schedules for kitchen staff to ensure optimum resource management and speed of service
- Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
- Ensure all staff members adhere to culinary standards and regulations
- Design new menu choices based on seasonal ingredients and customer demand
- Track, record and replenish inventory as needed
- Cross-train kitchen staff on multiple stations
- Assist head chef with pricing menu items

Salary: 37,500 Euro per year

Weekly Hours: 45 hrs per week

You must be totally flexible in your position and any other duties deemed necessary by the manager.

How to apply

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